Randy Chandler
Head cheese, despite its name, is not a dairy product. It is a traditional dish made from a pig's head, and sometimes other cuts of pork, that is set in a jelly made from the broth. The dish is prepared by cleaning the pig's head, boiling it, and then slicing the meat and setting it in the broth. The dish is then served with vinegar, salt, mustard, and pickles.
| Characteristics | Values |
|---|---|
| Ingredients | Pork head, shanks, hocks, veal shank, pork loin, ground pork, tongue, pork trotters, gelatin, water, oil, onion, bell pepper, celery, garlic, parsley, basil, salt, pepper, Cajun seasoning, vinegar, apple cider vinegar, pink salt, mustard, pickles |
| Preparation | Clean the pig's head, including the ears, by washing and scrubbing with water and/or vinegar. Burn off long hairs with a torch. Boil ingredients in a large pot or kettle with water or broth. Simmer for several hours until meat is tender and easily shredded. Skim off scum that forms on top. |
| Serving | Ladle into bread pans, filling no more than 3/4 full. Leave at room temperature, then refrigerate overnight. Unmold, wrap in plastic and foil, and refrigerate again. Remove fat, cut into chunks, and add vinegar and salt to taste. |
| Notes | Head cheese is not an actual cheese product, but a dish made from various pork parts. It has a mildly spiced, porky flavour and a jelly-like texture. It is time-consuming to make and may be frozen or refrigerated for later. |
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How to make head cheese at home
Head cheese, despite its name, is not actually cheese. It is a traditional dish made from a pig's head, and it is a great way to use up every last bit of the animal. It is made by slow-cooking a pig's head and using the meat and natural gelatin to create a savoury jelly. Here is a guide on how to make head cheese at home:
First, you will need a whole pig's head. If it is frozen, let it thaw before cooking. You will also need a large pot (at least 20 quarts) and enough water to cover the pig's head. Place the pig's head, cut side down and snout up, into the pot. If your pot is not large enough, you may need to cut off the pig's ears to fit the head inside. Add cold water until it comes within 2 inches of the pot's rim.
Set the pot on the stove and turn the burner to high heat. Bring the water to a full boil, then reduce the heat to a low boil. Leave the pig's head to simmer for 12 hours or until the meat is tender. You may need to periodically rearrange the meat to prevent it from sticking to the bottom of the pot.
Once the meat is cooked, strain the remaining water into another pot to remove any small bones and other matter. Place the meat on a tray and allow it to cool. Remove all fat, bones, and gristle. Dice the remaining meat and skin.
To make a broth with high gelatin, cook the strained water until only about 2 inches of liquid is left in the pot. Strain it again and set it aside to cool. If desired, you can saute vegetables such as green onions, leeks, or garlic in pork fat until soft, and add them to your mold.
Spread the sauteed vegetables and meat in your mold. Glass bread pans work well, but any mold will do. Pour the warm gelatin liquid over the meat and vegetables, ensuring that the liquid covers the meat by at least 1 inch. Place the mold in the refrigerator and chill overnight.
To serve, remove any fat from the top of the head cheese and cut into thick slices. Head cheese is typically served chilled, accompanied by bread, mustard, and pickles. It can also be used in sandwiches, fried for breakfast, or added to soups or salads. Head cheese will keep in the refrigerator for about a week or can be frozen for later use.
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How to cook head cheese with a ham maker
Head cheese is a traditional dish that uses all parts of a pig's head, including the meat, broth, and gelatin. It is made by simmering the head for several hours, cooling it, and then slicing and serving the meat with vinegar. Here is a step-by-step guide to making head cheese with a ham maker:
Ingredients
- Pig's head
- Water
- Apple cider vinegar (optional)
- Salt
- Pork loin
- Ground pork
- Garlic
- Digital scale
- Bread pans
- Plastic wrap
- Aluminium foil
Instructions
- Clean the pig's head thoroughly, especially the ears, and use a high-pressure water stream to blast clean water all over the head. Scrub the bristly skin with a stiff brush.
- Burn off all the long hairs with a torch until you have relatively smooth skin. Give the head a quick second rinse.
- Place the pig's head in your largest pot, cut side down and snout up. Add enough cold water to cover the head completely, leaving about 2 inches of space from the pot's rim.
- Bring the water to a full boil, then reduce the heat to a low boil (about point 2 on a standard stove-top dial).
- Simmer the pig's head for 12 hours or until the meat is easily penetrated by a fork.
- Remove the pot from the heat and let it cool.
- Once the meat is cool, remove any fat, bones, and skin. Dice the remaining meat and soft gristle.
- If desired, sauté green onions, leeks, cloves of garlic, or any other vegetables in pork fat until soft.
- Spread the sautéed vegetables and meat evenly in bread pans, filling them no more than 3/4 full.
- Pour warm gelatin liquid over everything, and place the pans in the refrigerator to chill overnight.
- The next day, remove the head cheese from the pans and double-wrap it in plastic wrap and aluminium foil. Refrigerate until ready to use.
- To serve, cut into chunks and remove any fat from the top. Some people prefer to add more vinegar and salt at this stage.
Note: This recipe uses a ham maker or ham press to shape the head cheese, but it can also be made without any special equipment. The ham maker provides a convenient way to shape and mould the head cheese into a compact form.
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How to cook head cheese without special equipment
Head cheese, despite its name, does not contain any cheese. It is a traditional dish made from the head meat of a pig, seasoned with vinegar, herbs, and bold spices. The dish is set in its natural gelatin, which can be supplemented with unflavoured gelatin. The gelatin can be derived from the pig's head or from alternative cuts of meat such as pig feet, shanks, or pork shoulder.
To make head cheese without special equipment, you will need a sensitive digital scale, a large pot, and a stove. If you want to skip the process of cleaning and preparing a pig's head, you can use alternative cuts of meat. For this recipe, you will need:
- Pork shoulder
- Pig feet (or pork shanks)
- Seasoning ingredients (e.g. vinegar, herbs, and spices)
- Salt
- Water
- A slotted spoon or tongs
- A large bowl
- A fine mesh strainer or cheesecloth
- A serving plate
- Crusty bread, crackers, or salad (optional, for serving)
Place the pig feet, pork shoulder, salt, and seasoning ingredients into your large pot. Cover everything with cold water, making sure everything is fully submerged. Bring it to a rolling boil, then reduce the heat until you have a very slow simmer. Skim off any foam that rises. Simmer uncovered for 3-4 hours, or until the meat is tender. The pork shoulder should be easily pierced with a fork, and the meat on the shanks should be about to fall off. Once the meat is tender, remove it from the pot using a slotted spoon or tongs and place it into a large bowl to cool at room temperature. While the meat is cooling, strain the cooking liquid through a fine mesh strainer or cheesecloth. Discard the seasonings and vegetables.
Add the pork mixture and pour in enough of the cooking liquid to just cover the meat. Fold plastic wrap over the top of the mixture and gently press down to ensure all ingredients are covered. Place in the refrigerator overnight before slicing. If you don't plan on eating it the next day, you can also leave it in the refrigerator for up to a week. Unwrap and invert onto a serving plate. Slice into thick slices and serve chilled or at room temperature with crusty bread, crackers, or a green salad.
Note that this recipe does not include the process of preparing a pig's head, which may be challenging for some home cooks. If you wish to include the head, it is important to clean it well immediately after it has been detached from the animal. Additionally, if you are hiring a butcher, be sure to specify that you want to keep the head.
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How to prepare the pig's head
Preparing a pig's head for head cheese is a process that requires a large stock pot, a pig head, and several other ingredients. The first step is to rinse the pig's head and burn off all the long hairs with a torch until the skin is relatively smooth. The head should then be rinsed again and left to dry. If you plan to process the head at a later date, it can be stored in the freezer.
When you are ready to cook the pig's head, ensure that it is thawed if frozen. Place the pig's head into the pot, cut side down and snout up. If your pot is not large enough, you may need to cut the snout or jaw to ensure it fits. Cover the pig's head with cold water and add vegetables such as carrots, leeks, onions, and celery, as well as crushed garlic cloves, salt, pepper, and bay leaves. You can also add vinegar to help break down the gelatin around the bones. Bring the pot to a boil and simmer for 6 to 24 hours. The longer it simmers, the more gelatinous it will become when cooled.
Once the stock is done, remove the pot from the heat and let it cool. Remove the vegetables and crush them with a fork or potato masher. Separate the meat from the bones, shredding the larger chunks. You can set aside some of the fattier bits if you want to include them in your head cheese. Strain the broth through a sieve and return it to the pot. If you wish to clarify the broth, let it cool and add two egg whites to the vegetables, beating gently.
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How to serve head cheese
Head cheese is a traditional dish that uses all parts of a pig's head, including the meat, broth, and bones. While it is not a dairy product, it gets its name from its resemblance to a mosaic stained-glass window of pork, with chunks of meat suspended in a natural jelly or broth. Here are some tips on how to serve head cheese:
Preparation:
Before preparing the head cheese, ensure that the pig's head is cleaned thoroughly. Use a hose to spray water into the pig's mouth and wash away any remaining food particles. Clean the pig's ears as well, as they tend to be quite dirty. After rinsing, dry the head and use a torch to burn off any long hairs. Give the head a final rinse before proceeding with the recipe.
Cooking:
Place the pig's head, along with other desired cuts of pork like shanks or hocks, in a large pot or kettle. Add enough water to cover the ingredients and bring it to a boil. Reduce the heat and let it simmer for several hours, periodically rearranging the meat to prevent sticking. You can also add vegetables, spices, and seasonings to taste.
Serving:
Once cooked, let the mixture cool and then refrigerate it overnight. The next day, remove it from the mold and wrap it in plastic wrap and foil. When ready to serve, trim away any excess fat and cut into chunks or slices. Some people prefer to add more vinegar and salt at this stage. Head cheese can be served as an appetizer with crackers, or enjoyed as a sandwich meat with mustard and pickles.
Storage:
Head cheese can be stored in the refrigerator for about a week or frozen for later consumption. You can also vacuum seal and freeze it to extend its shelf life.
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